Oven method:

Cup of Yum
1. Pierce the eggplant with a fork several times. Roast it over an open flame or preheated oven at 450°F (200°C) until the skin is charred and the inside is soft, about 20-30 minutes. Turn regularly to ensure even cooking. Check after 15 minutes, every 5 minutes.
2. Once done, cool the eggplant, peel off the charred skin, and mash the flesh with a fork.

Stove method:

1. Place the eggplant directly on a gas stove burner. Turn the burner to medium-high heat.
2. Using metal tongs, rotate the eggplant every few minutes until the skin is charred and the flesh inside is soft (about 15-20 minutes).
3. Once the eggplant is fully charred and softened, remove it from the heat and let it cool for a few minutes.
4. Once it's cool enough to handle, use your fingers or a knife to peel off the charred skin.

Cook baingan bharta:

1. Heat oil in a pan on medium heat. Add cumin seeds and let them sputter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger, garlic, and green chilies. Cook for a couple of minutes until the raw smell disappears.
4. Mix in the chopped tomatoes along with turmeric, coriander, and red chili powders. Cook until the tomatoes are completely soft and oil starts to separate from the mixture.
5. Add the mashed eggplant to the pan. Stir well to combine it with the tomato and spice mixture. Cook for 8-10 minutes, stirring occasionally, allowing the flavors to meld together.
6. Season with salt and adjust spices according to your taste. Garnish with cilantro and serve with flatbread or rice!